Sopa de Aguacate

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Avocado is so abundant now because it’s almost an American obsession.  As a culinary product, it pairs with a long list of ingredients to include the following to name fa ew.

Cilantro, carrots, pine nuts, parsley, sage, bacon, olive oil, basil , grapefruit and hazel nuts.  This is my first time making avocado soup and in the process I discovered how simple, simple simple it is to make.  

Use this recipe as a template and design your own version of Avocado \Soup selecting your choice of ingredients suggested above.  Let’s get started.

Ingredients

Serves 3-4

2 ripe avocados

¼ cup parsley or cilantro

¼ cup white chopped onion (sautéed or raw)

2 cups water, (or vegetable or chicken broth)

Salt and pepper

Garnish

Sliced circles of fresh carrot

Tortilla strips (mine are homemade)

Fresh sage leaves

There are many other options for your garnish

Roasted pine, hazel, or pumpkin nuts

Segments of grapefruit

Crumble of bacon

Cilantro

Chipotle chile

Diced serrano chile

Lime juice

etc.

Preparation

Slice the avocados in half and remove and discard the skins and seeds then set aside.

To a food processor add onion, parsley, ⅓ cup of water and blend it all together for a few minutes.  Next, add the avocado and your liquid broth of choice and blend until smooth.  Salt and pepper to taste, serve cold and top with your garnish.

Notes

Avocados have long been a part of the Mexican diet. Archaeologists have found evidence of avocado consumption going back almost 10,000 years in central Mexico. Back then, humans were simply gathering and eating wild avocados. 

Buen Provecho

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